Acqua Pazza with White Fish

La storia di questo piatto

Acqua pazza is the Campanian sea reduced to its essence: a clear, fragrant broth in which white fish rests, born of coastal kitchens where the catch was cooked simply, with little more than tomato, garlic and parsley. Its name is a wink at the sea's moods, and it carries the unhurried, sun-washed spirit of the Campanian coast.

Ingredienti

• 400 g Sea bass or sea bream fillets with skin, already scaled and boneless
• 250 g Cherry tomatoes
• 2 cloves Garlic
• 10 g Fresh parsley (leaves only)
• 40 ml Extra virgin olive oil (30 ml for cooking, 10 ml raw)
• 300 ml Water
• 100 ml Dry white wine
• 3 g Salt
• 1 pinch Black pepper
• 1 pinch Fresh or flaked chilli pepper

Preparazione

1. Run your fingertips over the fillets to check for any remaining bones; if you find any, remove them with tweezers. Pat the fillets dry with kitchen paper and set them aside. Rinse the cherry tomatoes and cut them in half. Lightly crush the garlic cloves with the palm of your hand, leaving them whole and peeled. Wash the parsley, strip the leaves from the stems (the stems can be discarded or added to the broth and removed before serving), and finely chop the leaves. Set aside for serving.
2. Pour 30 ml of oil (the remaining 10 ml is for finishing) into a wide pan, then add the crushed garlic and chilli. Heat over low heat for 1-2 minutes, until the garlic is just golden and fragrant: it must not darken, or it will make the broth bitter.
3. Add the tomatoes and half the salt (1.5 g, roughly a generous pinch). Cook over medium heat for 3-4 minutes, stirring gently, until the skins split and the juices begin to collect at the bottom of the pan.
4. Pour in the wine and scrape the bottom of the pan with a wooden spoon. Let it reduce for 2-3 minutes, until the smell of alcohol disappears. Add the water, bring to a gentle simmer and cook for 5-6 minutes, until the broth reduces slightly and the flavours come together.
5. Taste the broth and add the remaining salt (about 1.5 g) in small amounts, tasting as you go and remembering that the fish will release some saltiness. Finish with a grind of black pepper.
6. Lower the heat to low so that the broth barely simmers. Lay the fillets in the broth, skin side up, well spaced apart, and cover with a lid.
7. Cook for 5-6 minutes over low heat, without letting it boil. The fish is ready when the flesh turns white and opaque and flakes easily with a fork. Check at the fifth minute so the fillets do not dry out.
8. Turn off the heat. Using a slotted spoon, gently transfer the fillets to deep plates. Remove the garlic if you prefer, then ladle the hot broth with the tomatoes around the fish. Finish with the chopped parsley and the remaining 10 ml of extra virgin olive oil, drizzled raw. Serve immediately.